Red pepper pasta with ramp pesto

Oh the bounty of spring. How I have long awaited thee. Each week brings a new surprise and fixation. Last week (and maybe this week and the week after) I was focused on ramps, maybe one of my favorite spring ingredients. Ramps tend to grow in the northeastern US and part of Canada, and so I…

Seafood paella

I remember trying paella for the first time a few years ago and being fairly unimpressed. The paella was a too-bright kind of yellow and had bell peppers in it, which at that time I was still learning not to hate. Unfortunately, this is the kind of paella often found not only throughout the US,…

Recipe: Shakshuka

In preparation for my move to New York, I’ve been trying to clean out my pantry and freezer. In the past week I’ve made several unusual concoctions to use up as much stuff as possible, none of which constitute a real meal. These experiments include numerous variations of chia pudding (what else do you do…